Sausage, Kale and Bean Soup

via Food.com

via A Hint of Honey

[replacing with a better recipe.]

Kale and I have a tortured relationship.  I want to love it--it's so wholesome and green!--but I kind of think it's gross.  But perhaps I'm being too picky and I just haven't learned to see it for who it truly is.  This soup was a step in the right direction, but I still had to blend it all with my stick blender to avoid that soggy green thing.  Overall, though, tasty.  M liked it better than lentil soup, which has been a favorite.

INGREDIENTS

2 Tbsp. extra virgin olive oil
1 yellow onion, finely chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 lb. sweet or spicy Italian pork sausage
1 bay leaf
1 tsp. fresh thyme, chopped
2 Tbsp. fresh basil, chopped
2 15-oz. cans white beans (also called Cannellini or Great Northern)
3 cups pureed fresh tomatoes or 1 28-oz. can crushed tomatoes
4 cups low-sodium chicken broth (add more for a thinner broth)
8 oz. fresh or frozen kale, chopped (if frozen- thaw and squeeze the excess liquid out)
fresh parsley, chopped for garnish (optional)
freshly grated Parmesan, for serving

DIRECTIONS

1. Heat olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and saute until the onion is softened, about 10 minutes. Add the garlic and Italian sausage and cook, breaking the sausage up with a fork or back of a spoon, until the sausage is browned and cooked through. Add the bay leaf, thyme, basil, white beans, tomatoes, and chicken broth and bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until the vegetables are softened. Stir in the kale and simmer for another couple minutes, until wilted. Garnish with parsley and serve with freshly grated Parmesan.

Serves 6-8.

Pumpkin Pancakes

 via allrecipes.com

Part of our Christmas advent was to have Pumpkin Pancakes by our tabletop Christmas tree.  Both pancakes and moment were entirely pleasant.

INGREDIENTS

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

DIRECTIONS


In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. 

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chicken Lime Tortilla Soup

via A Hint of Honey and Rachael Ray (inspired by Erica's Pinterest. :))

I performed a recipe mash up for this soup that ended up tasting exactly how I was hoping.  Yes!  My pregnancy cravings were so pleased. Yum.

INGREDIENTS

2 tablespoons extra-virgin olive oil 
1 onion, finely chopped 
6 cloves garlic, thinly sliced 
6 skinless, boneless chicken thighs, cut into 1/2-inch pieces

1 tsp. Adobo seasoning

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. paprika

salt and freshly ground black pepper, to taste

pinch cayenne pepper, to taste 

6 cups chicken broth 

1/2 cup chopped fresh cilantro 

Juice of 2 limes

Avacado

Black beans

corn (optional)

cheese (optional)

tortilla chips (optional)

DIRECTIONS

In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the Adobo, cumin, chili powder, and paprika and cook for another minute. Add 6 cups of chicken stock, the black beans, and corn.

Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper. 

Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips. 

 15 30 45